Duck Burrito Recipe - Cooking Index
Duck Burrito Recipe - Cooking Index
| 1 tablespoon | 15ml | Olive oil |
| 1/2 cup | 31g / 1.1oz | Minced onions |
| 1 | Sweet corn, kernels scraped from the cob | |
| 1 tablespoon | 15ml | Minced shallots |
| 2 teaspoons | 10ml | Chopped garlic |
| 1 | Roasted duck breast - (8 to 10 oz) - pulled | |
| 1 cup | 160g / 5.6oz | Cooked black beans |
| 1 cup | 160g / 5.6oz | Cooked white rice |
| 1 tablespoon | 15ml | Chili powder |
| 2 teaspoons | 10ml | Cumin |
| 1 cup | 237ml | Duck or any dark meat stock |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste | ||
| 1 tablespoon | 15ml | Chopped cilantro |
| 6 tablespoons | 90ml | Flour tortillas (large) |
| 12 | Toothpicks | |
| Oil - for frying | ||
| Emeril's Essence - see * Note | ||
| Chili Corn Sauce - see * Note | ||
| 1/2 cup | 73g / 2.6oz | Grated Cheddar cheese |
| 1/2 cup | 73g / 2.6oz | Grated Monterey Jack cheese |
| 1 cup | 237ml | Jalapeno sour cream |
* Note: See the "Emeril's Essence Information" and "Chili Corn Sauce" recipes which are included in this collection.
In a large saute pan, over medium heat, add the olive oil. When the oil is hot, add the onions and saute for 1 minute. Season with salt and pepper. Add the corn, shallots, and garlic and continue to saute for 2 minutes. Stir in the pulled meat, black beans, and rice. Season the mixture with the chili powder and cumin. Add the duck stock and bring to a boil. Reduce to a simmer and cook for 2 to 3 minutes or until the liquid has reduced by two-thirds. Remove the pan from the heat and reseason if necessary. Stir in the cilantro. Cool the mixture completely.
Preheat the fryer.
Spoon 3/4 cup of the filling in the center of each flour tortilla. Lightly wet the sides of the tortilla with water. Fold in the sides of the tortilla and roll the tortilla up tightly, forming a burrito, make sure that the sides are completely sealed. If necessary, secure the each burrito with the toothpicks. Place the burritos, a couple at a time in the hot oil and fry until golden-brown, about 2 to 3 minutes on each side. Stir the burritos with a spoon, occasionally for over all browning. Fry the burritos in batches. Remove the burritos from the oil and drain on a paper-lined plate. Season the burritos with Emeril's Essence. Serve the burritos with the Chili Corn Sauce. Garnish each burrito with a sprinkle of the two cheeses and jalapeno sour cream.
This recipe yields 6 servings.
Source:
EMERIL LIVE with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EM-1A65 broadcast 10-24-1997) - Downloaded from their Web-Site - http://www.foodtv.com
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